July 2013 Coop News by North Coast Co-op

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presorted Standard U.S. Postage PAID Eureka, CA 95501 Permit No 327

Co-op News A Publication of the North Coast Co-op â&#x20AC;˘ July 2013

from the editor

Co-op News Volume 55

By Melanie Bettenhausen, Marketing & Membership Director

Labeling GMOs...Not Enough?

est. 1973

www.northcoastco-op.com co-opnews@northcoastco-op.com Editor Melanie Bettenhausen

Marketing & Membership Director (707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination Amy Waldrip

Graphic Design Coordinator (707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

Marketing & Graphics Assistant (707) 826-8670 ext. 129

jeremy@northcoastco-op.com The Co-op does not officially endorse the services or products of any paid advertiser. All articles, columns and letters are the expressed opinion of the author and not the Co-op News.

Arcata Location

811 I St., Arcata • (707) 822-5947 Kevin Waters, Store Manager kevinwaters@northcoastco-op.com Open daily: 6 am to 9 pm

Eureka Location

25 Fourth St., Eureka • (707) 443-6027 Toby Massey, Store Manager tobymassey@northcoastco-op.com Open Daily: 6 am to 9 pm

Cooperative Offices

811 I St., Arcata • (707) 826-8670 General Manager Kelli Reese, ext. 124

kellireese@nor thcoastco - op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@nor thcoastco - op.com

Human Resources Lisa Landry, ext. 127

Photo by Ben Bettenhausen

From left: Mahina, Melanie, Kona

I really want to thank our members who are concerned about GMOs and who always want us to be doing more. You are the ones who are creating this grassroots movement to clean up our food supply.

igh. Genetically Modified Organisms (GMOs) are at the forefront of my thoughts and my work lately, even more so than when we were in full swing with Prop. 37 (California’s proposition to label genetically engineered food last fall). Since that time, I have become more and more aware of how insidious GMOs really are in our food supply. I thought I was well-informed before, but what I am discovering lately is almost crushing. As you read last month, the Co-op introduced a new GMO policy in which we will no longer bring in new products that are at high risk for containing GMOs. This has presented a challenge, since the demand for GMO-free products has outpaced our food system’s ability to supply them. Our own distributors are challenged by the GMO policies (similar to the Co-op’s) which

are cropping up (pardon the pun) all over the nation. Even if the producers of these products want to meet the demands of their consumers, they are hardpressed to find the raw materials they need in GMO-free form. What’s worse, many companies are challenged simply by finding out the source of their raw materials. You see, no one outside of the organic industry has had to answer these questions until main-stream consumers became outraged about GMOs and the lack of transparency surrounding their insertion in food products. There is so little transparency, in fact, that we have had to modify our new GMO policy to be limited to products that are ingested— food and supplements—so that we can focus on what is most important to our members. So while the process seems to be taking

a really long time (we’ve been talking about this for decades), and can seem overwhelming, we must keep our eye on the prize. The good news is that we are seeing the largest grassroots movement ever in this nation to address GMOs. You can read more about the fast pace and individual actions that are rapidly building momentum on p.14. The Co-op is doing its best to not only participate, but to lead in this process. We are looking for opportunities for you to be involved, as well as ways to keep you updated on all that is happening in the GMO world. We are also looking for ways for the Co-op to be involved. Speaking of, I recently attended the meeting of a local grassroots group that would like to prohibit the cultivation, production and distribution of GMO crops in Humboldt County. I heard varied reasons amongst group members for wanting to do this, but the thing I heard in common was a desire to be inclusive in the process. This group is just getting going, so more stakeholders are needed at the table. If this is a topic that is of interest to you, you can follow meeting dates and times at GMO Free Humboldt on Facebook or attend a meeting at the Bayside Grange on Wednesday, July 10 or July 24 from 5-7p.m. I really want to thank our members who are concerned about GMOs and who always want us to be doing more. You are the ones who are creating this grassroots movement to clean up our food supply. Labeling is just the first step in this process, and we’ve seen how difficult it is to get that done! In my mind, removing GMOs is the logical next step, not just locally, but everywhere. We would love to know if you think the Co-op should support a ban on GMOs in Humboldt County agriculture. We are looking forward to hearing from you and have thoroughly enjoyed all of the calls and emails we have received thus far. Thank you for your continued support of the Co-op!

lisalandr y@nor thcoastco - op.com

Accounting Kelli Costa, ext. 138

kellicosta@nor thcoastco - op.com

Board of Directors

Melanie Cunningham, Tim Silva, Kate Lancaster, Fred Moore, Steve Suttell, John Woolley Open Seat-Employee Director

board@northcoastco-op.com

The Cooperative Principles: 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives 7. Concern for Community

July 2013

INSIDE p. 2 40-for-40 giveaway p. 3 summer black-eyed pea salad p. 4 member comments p. 5 disaster prep 101 p. 6-8 community kitchen class & workshop schedule p. 9 from the general manager

p. p. p. p. p. p. p.

10 board business 11 local & in season calendar 12 fennel and peach salad 13 save the date 14 gmos in the news 15 reference guide 15 calling all co-op kids

celebrating 40 years of cooperation

est. 1973

id you know that plant-based beverages are

Win 40 Cartons of Non-Dairy Milk!

becoming more popular these days?

Reasons range from ethical to environmental, health concerns, lactose intolerance, and even just a change of pace. This month, we are giving away 40 quarts of various plantbased Dream beverages! These shelf-stable drinks can be substituted for milk in many recipes, enjoyed with your cereal, or by itself in a tall glass on a hot summer day. If you have concerns about GMO ingredients, rest assured â&#x20AC;&#x201D; all of the products in our giveaway are either certified organic or participating in the Non-GMO Project!

40 for40 Giveaway

In celebration of our 40th year, weâ&#x20AC;&#x2122;ll be having monthly giveaways. In July, members have the opportunity to win 40 cartons of non-dairy milk. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away next. Deadline to enter: July 31.

Thank you for 40 amazing years!

Celebrating 40 Years of

Hungry Humboldt Hippies Long & Short Sleeve Tees 100% Organic Cotton

Hoodies

60% Organic Cotton

40% Recycled Polyester In a Variety of Colors and Styles Available at both store locations.

www.northcoastco-op.com 2

cook & save By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Cook & save

he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we used black-eyed peas from our bulk department. Black-eyed peas are grown and eaten around the world, however they most likely originated in West Africa. They are popular in many different cuisines, including Indian, Indonesian and Brazilian dishes as well in Southern cuisine in the United States. Black-eyed peas were introduced to the Southern United States as early as the 17th century in Virginia and took firm hold in Florida and the Carolinas after the American Revolution. The good luck tradition of eating black-eyed peas for the New Year is practiced in many different cultures, although many people associate this tradition with the South. Try your hand at Summer Black-Eyed Pea Salad and maybe you’ll have good luck just for eating healthy!

Photo by Lauren Fawcett

Ingredients (Serves 4-6)

• 2 jalapeños*, finely chopped with stems and seeds removed (wear gloves or wash hands immediately & do not touch your eyes after handling jalapeños) * jalapeños are optional • 2 tomatoes, diced • 1 yellow or red bell pepper diced, with seeds and stems removed • 3 cloves garlic, minced • 2 Tablespoons olive oil • 2 Tablespoons lime juice • 1 teaspoon cumin • salt and pepper, to taste Co-op Ne ws Coast Co-

op • Feb ruary

Co-op News North Coast Co-op 811 I Street Arcata, CA 95521

Presort ed Standar d U.S. Postage PAID Eureka, CA 95501 Permit No 327

A Publica tion of the Nor th

th e bes t PLUS Long The Scoop

time General on Teff p. 12

p. 3-4

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Manager Says

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40 for40 Give

2013

Looking for more great recipes? Check out past issues of the Co-op News online. www.northcoastco-op.com

p. 2

away p. 13

est. 1973

July 2013

v napa alley na tu

• ½ cup chopped cilantro

Organic Bl

• 8 green onions, just the green parts, thinly sliced

Limited time special, July 2 thru July 15

1.69per lb Reg. $2.19

anic ol ive org ls o a i r

• 1 cup (½ pound) dried black-eyed peas (3 cups cooked)

as d Pe Eye

Limited time special, July 16 thru July 29

8.99 25.4 oz Bottle Reg. $13.69

Preparation: 1. Cover 1 cup dried black-eyed peas with 3 cups of water in a large pot and let stand in refrigerator overnight. Drain soaked bean and return to pot. Add 3 cups of fresh water. Bring to a boil, reduce heat and simmer partially covered for about 60 minutes. Add more water as beans cook if they look like they are getting dry. Beans are done when they can easily be smashed with the back of a spoon. In a medium bowl, stir together the black-eyed peas, green onion, cilantro, jalapeño, tomatoes, bell pepper, and garlic.

2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste. 3. Let chill for 1-2 hours. Serve plain as a side salad, on a bed of salad greens for a main meal, or as a dip with tortilla chips.

The next free meeting of the Cook & Save Club takes place Monday, Aug. 12 at 6pm in the Co-op Community Kitchen at our Eureka location.

Member Comment Board

We love to hear from our Members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Member Sur vey Special edition

win a hungry humboldt hippie t-shirt!

h's

t on

s la

! r e

How long have you been a Co-op Member & what is your favorite Co-op related memory?

Eden Alyssa Joseph | Member # 24304

Help us Make History! Member Name: Member #:

Phone #:

We're collecting photos for our 40th anniversary. Snapshots from the good old days, event photos; we want to see them all!

Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@northcoastco-op. com with â&#x20AC;&#x153;Member Surveyâ&#x20AC;? in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Photos can be sent via email to co-opnews@northcoastco-op.com or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off with Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October.

Deadline to enter: July 15

Thank you for 40 years of cooperation!

www.northcoastco-op.com 4

cooperative community

Disaster Prep Monthly Tips for Life on a Rockin' Planet home and learn how to use it; install smoke alarms and carbon monoxide detectors  Learn where, when and how to turn off utilities

Judith Warren Emergency Preparedness Guru

revious articles in this series have touched on learning about your potential natural disaster hazards, identifying home and office hazards, and beginning to fix them. This month’s tip focuses on creating a disaster preparedness plan. Plan how to be safe during an earthquake  Practice DROP, COVER and HOLD ON  Identify safe spots in every room, such as under sturdy desks and tables  Learn how to protect yourself no matter where you are when an earthquake strikes Plan how to respond after an earthquake or tsunami  Procure a fire extinguisher for your

By Lauren Fawcett, Outreach Coordinator

Thrill of the Grill 2013 With Your Help, We Raised Over $2,000 for Food For People!

 Attend Community Emergency Response Team (CERT) training ─ learn how to help yourself, your family and your community when first responders may be overwhelmed after a major disaster (see www.humboldt.edu/rti for upcoming course schedule) lan to communicate and recover after P an earthquake or tsunami  Identify an out-of-area emergency contact to call who can relay information to other friends and family  Provide all family members with emergency contact list and telephone numbers  Make copies of important documents, household inventory and financial records in a secure waterproof container or flash drive to take with you if you have to evacuate To learn more, see www.humboldt.edu/shakyground. Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years, and is one of the authors of "Living on Shaky Ground: How to Survive Earthquakes and

Photo By Amy Waldrip

From left: Eureka Store Manager Toby Massey, Arcata Store Manager Kevin Waters & General Manager, Kelli Reese flip some burgers (& veggie burgers!) for the generous crowd.

hrill of the Grill, annual fundraiser for Food for People, raised $2,145 this year and included a generous donation of $245 from Umpqua Bank in honor of Father’s Day. Funds raised go toward Food for People’s Child Nutrition Programs; including the Children’s Summer Lunch Program. In 2012 the program served 16,144 nutritious summer lunches at 20 sites throughout Humboldt County. Beautiful weather contributed to making the event well attended with over 400 community members. Music was provided by Dogbone, who generously donated their time and played an

excellent selection of feral jazz/rock tunes. We would like to thank the following for graciously donating the majority of food and beverages: Humboldt Grassfed Beef, Tofu Shop, Loleta Cheese, South Fork Mountain Spring Water, Mike Hudson Distributing, Lundberg Family Farms, Earl’s Organic Produce, Kettle Brand Potato Chips, Blue Sky, Rudi’s Organic Bakery, Annie’s Naturals, Late July, and Crystal Crystal Geyser Water Co. Extra thanks to the Food for People staff, board members and volunteers and the Co-op employees who helped throughout the event!

Celebrating 5 Years of Locally Delicious: New Projects Abound

By Ann Anderson Member # 1603

ocally Delicious Inc., a non-profit organization dedicated to strengthening our local food systems, celebrates its fifth year. Beginning in 2008, six dedicated women calling themselves “The Heirloom Tomatoes,” believed that the way to a community’s heart was through its food. With the mission of helping people to enjoy the abundance of Humboldt County, they produced Locally Delicious: Recipes for Eating on the North Coast, which encouraged the preparation of delicious meals from the local bio-region. Full of valuable resources, the book was an instant sensation, selling more than 1,000 copies in the first few weeks. As they developed their mission, it became clear that gearing their message towards children and families was extremely important. This prompted the creation and development of their second publication, LunchBox Envy™.

July 2013

Photo Courtesy of the Heirlom Tomatoes

The Heirloom Tomatoes, pictured above, include (from top left to right): Carol “Pleated Zapotec” Moné, Suzanne “Brandywine” Simpson, Ann “Tabletalk” Anderson, Pat "Money Maker" Bitton, Ann “Jubilee” King, Kate "Green Zebra" Jamison-Alward, Lauren “Peacevine Cherry” Cohn-Sarabia, and Martha “Jersey Devil” Haynes.

The book, which includes simple recipes, shows readers how to plan and shop wisely for healthy food. The book was illustrated with the help of students from

the Arcata High School Art Institute. Locally Delicious has recently received a substantial grant from the California Center for Rural Policy to create a

countywide pilot project titled, The Other Side of Eating™: Planning, Shopping and Cooking, which will use lesson plans from LunchBox Envy™. This project will help families find the healthiest, most cost effective foods through workshops, cooking classes, and speaker sessions, in an interactive learning environment. Participants will be given the opportunity to sign up for Cal-Fresh assistance as well. Another exciting project is a collaboration between the Open Door Clinic and the North Coast Growers Association to adapt portions of Lunch Box Envy into engaging and bilingual reading materials that will be available in waiting rooms throughout clinics in Humboldt County. If you would like more information or to schedule an interview please contact Caterina at 707-440-9326 or perfect.caterina@gmail.com. Editor’s Note: Books by Locally Delicious can be purchased at the North Coast Co-op.

July thru August, 2013

Community Kitchen Schedule of Cooking Classes & Workshops in Eureka & Arcata

Pita with Hummus in Leira Satlof's Mediterranean Warmth class| Photo by Lauren Fawcett

Eureka Cooking Classes 4th & B Streets Monday, July 1 from 6:00 to 8:30 pm

Vegan Cuisine

Full Eureka Classes Wed., July 10 from 6:00 to 8:30 pm Humboldt-French Fusion I with Chef Alex Begovic Tues., July 16 from 6:00 to 8:30 pm Pizza Four Ways with Wannes Vandenbulcke Wed., July 17 from 5:30 to 8:30 Sourdough Wheat Bread wtih Bill Funkhouser Wed. July 24 from 6:00 to 8:30 pm Humboldt-French Fusion III with Chef Alex Begovic

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Udochi Skyers $30/$20 Co-op Members Learn some healthy and fun twists on delicious recipes using more fruits, vegetables, and whole grains. Coconut Mango Smoothie with Mint Pesto; Summer Jicama Fruit Salad; Tofu & Vegetable Spring Roll; Yellow Curry with Soya Protein and Vegetables; Crunchy Tofu & Vegetable Balls with Marinara Sauce; and Whole Grain Steamed Rice. Tuesday, July 9 from 6:00 to 7:00 pm

Uncovering the Causes of Emotional Eating

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating.

Tuesday, July 23 from 6:00 to 7:00 pm

Visualization for Health

Rachel Payetta W Free Rachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality”. Albert Einstein said, “Imagination is more important than knowledge.” Can imagination and what we envision, be the key to health? Learn how visualization can be used in many areas of life, from goal setting to aiding in lowering blood pressure. Practice visualization techniques and become inspired for creating your own vision board. Monday, July 29 from 6:00 to 8:30 pm

Fast, Easy and Fresh!

Chef Jon Hoeschen $45/$35 Co-op Members This tantalizing menu is perfect for a summer soiree. Asian Rice Noodle Salad with Grilled Shrimp; Moroccan Chicken with Lemon and Green Olives served with Spring Greens, Bacon and Walnuts; and Raspberry White Chocolate Tart with Vanilla Crème.

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops | July thru August, 2013 Eureka Cooking Classes... Tuesday, July 30 from 6:00 to 8:30 pm

Roasted! A Summer Love Story with Your Oven

Simona Carini $45/$35 Co-op Members Experience the enticing flavors of roasting the bounty of summer. Cherry tomatoes, sweet red peppers, peaches and strawberries are great au naturel. But with the help of your oven, they turn into exceptional ingredients for unique dishes that will take your summer meals to the next level. From appetizer to dessert, learn the nuances of roasting while dining on four distinctively delicious recipes. Tuesday, August 6 from 6:00 to 7:00 pm

Eating for Energy

Jon Hoeschen's Raspberry-Blueberry Panna Rachel Payetta, W Cotta|Photo by Lauren Fawcett Free Rachel is a Certified Holistic Health and Wellness Wednesday, August 14 from 6:00 to 7:00 pm Coach and author of the e-book “Turn Your Goals Into Master Food Preserver Your Reality.” Today’s society is fast paced and frenetic. Demonstration ~ Tomatoes Because of this, a large percentage of the population Free W struggles with fatigue on some level. Rachel will share some of the main causes of fatigue and provide tips on Whether you’re a seasoned food preserver or new to the how to increase your stamina. Learn how to incorporate scene, join us for a fun and informative tomato packed tasty vitality boosting foods into your diet. Participants session. Topics include choosing the right type of tomato will receive a copy of “The Top Ten Ways to Increase Your for your recipe, water bath canning and safety procedures, Energy”. the best way to freeze or dehydrate, approved recipe sources, and more. Tasty samples included. Wednesday, August 7 from 6:00 to 8:30 pm Monday, August 19 from 6:00 to 8:30 pm Humboldt-French Fusion III Chef Alex Begovic Birthday Celebration for Julia Child $45/$35 Co-op Members Chef Jon Hoeschen Indulge yourself with this delightful seasonal dinner. $45/$35 Co-op Members Creamy Roasted Bell Pepper Soup with Parmesan Raise a glass of wine in honor of this icon, while Cheese; Summer Salad with Lettuce, Heirloom Cherry enjoying some of her best recipes. Potato, Leek & Tomatoes, Peaches, Arugula, Sweet Onions and Basil Watercress Soup; Duo of Duck - roasted breast and confit Vinaigrette; Grassfed Beef Meatballs with Garlic, of legs -served on a bed of Local Mixed Greens with Parsley, Mint and Basil; and a sublime dessert of Port Dried Cranberry Vinaigrette; Seasonal Vegetables; and a Infused Strawberries with Orange Panna Cotta. sumptuous dessert of Individual Caramel Custards with Crème Anglaise. Thursday, August 8 from 5:30 to 8:30 pm Tuesday, August 20 from 6:00 to 7:00 pm Unconventional Pizza: Seasonal &

Unexpected

Bill Funkhouser $45/$35 Co-op Members Pizza can be light & healthy, innovative, and made right at home! Bill will guide the class through making no-knead dough, selecting cheese & vegetable combinations, and baking for the best results. The toppings will incorporate a variety of seasonal ingredients from local farmers based on availability and may include: arugula salad, asparagus, heirloom tomatoes, fava beans and artichokes. There will be a delightfully refreshing Lemon dessert pizza! You'll never want "take-out" pizza again. Monday, August 12 from 6:00 to 7:00 pm

Cook & Save

Co-op Staff Instruction W Free Cooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

July 2013

1. 2. 3. 4.

Uncovering the Causes of Emotional Eating

Humboldt-French Fusion IV

Chef Alex Begovic $45/$35 Co-op Members Soak in the aromatic flavors of this satisfying menu. Spicy Tomato and Saffron Soup; Romaine Lettuce with Grapes, Croutons, Red Onions, Olives, Feta and Fresh Oregano Vinaigrette; Grilled Lamb and Bell Pepper Skewers with Tomato-Tarragon Aioli; and decadent Poached Apricots with Muscadet Sabayon for dessert.

Humboldt Light Opera Co.

Arcata Cooking Classes The Kitchen • 8th & I Streets

July thru August, 2013

Baklava and Pistachio Gelato in Leira Satlof's Mediterranean Warmth class| Photo by Lauren Fawcett

Tuesday, July 2 from 6:00 to 7:00 pm

Frozen Treats

Co-op Staff Instruction $20/$10 Co-op Members Cool off your taste buds with some deliciously creative summer recipes. From flavorful popsicles to granita and more, we’ll inspire you with four tasty delights!

Monday, July 22 from 6:00 to 7:00 pm

In-Season: Strawberries

Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some new ideas and tasty recipes featuring fresh strawberries? Enjoy sampling four sure to please recipes featuring this summer favorite.

Monday, July 8 from 6:00 to 7:00 pm

Monday, August 5 from 12:00 to 1:00 pm

Co-op Staff Instruction $20/$10 Co-op Members Enjoy some of our local bounty with fresh and tasty recipes. We’ll show how easy it is to incorporate more local produce and whole grains into everyday meals. Three salads and vinaigrettes will be sampled.

Cook & Save

Tuesdays & Thursdays from July 9 thru July 25 11:00 am to 1:00 pm

Summer Cooking Class Series for Families

Kelley L. Kyle, Humboldt County Nutrition Program Free This is a six class series. Participants are encouraged to attend all six classes. Have fun cooking up food and developing kitchen skills together with your teen or tween. Learn about kitchen safety, creating a healthy plate of delicious food, menu planning, label reading, and smart shopping. Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Lunch & Learn ~ Seasonal Salads

Monday, August 12 from 6:00 to 8:30 pm

More Dim Sum Fun

Maria Vanderhorst $45/$35 Co-op Members Enjoy this delightful menu of: Green Onion Pancakes; Chicken Bao (steamed bun with chicken, green onions, Shiitake mushrooms, hard boiled eggs & Chinese sausage); Steamed Chinese Greens with Oyster Sauce; Shrimp & Carrot Fried Wontons with Sweet & Sour Sauce; and Pork Spareribs in Black Bean Sauce. Tuesday, August 13 from 6:00 to 7:30 pm

Sauerkraut 101

Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment. The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut with you.

Thursday, August 15 from 6:00 to 7:30 pm

Fresh Nut & Grain Milk

Susan Anderson $30/$20 Co-op Members Do you enjoy drinking non-dairy milk, but don’t want to create more waste from the packaging? Learn how to make healthy and delicious milk at home…without adding to the landfill. Susan will demonstrate how to make two types of non-dairy milk: almond and brown rice. You’ll also learn how to create flavor variations: vanilla, maple, chocolate, and more! Monday, August 26 from 6:00 to 8:30 pm

Vegan Cuisine ~ Summertime!

Udochi Skyers $30/$20 Co-op Members Celebrate the season with bright, colorful, and deliciously healthy food. Learn some new recipes that are perfect for alfresco dining and a couple of salads that are just right for taking to a picnic. The menu includes: Summer Fruit Smoothie; Brown Stew Tofu served with Rice & Peas; Pasta Salad with Savory Tofu & Crunchy Vegetables in a Zesty Vinaigrette; Creamy Potato Salad; and No-Bake Chocolate Coconut Ice Cream Torte. Tuesday, August 27 from 6:00 to 8:00 pm

Low-Sugar Berry Jam

Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar? Learn how to make low sugar, no sugar, and alternative sweetener jams. Based on local berry availability, the class will make two types of jam and take one jar of each home with them. No prior canning experience necessary.

Workshop

Gluten-Free

Hands-On

Wine Served

Vegetarian

Kid-Friendly

www.northcoastco-op.com 8

cooperative community

From the General Manager Cruising Down Memory Lane: All 40 Years ...Our Co-op has been on the cutting edge from the start with innovative programs, diverse endeavors, and a wide range of dedicated, passionate members and employees who have kept our Co-op going strong.

Kelli Reese

General Manager

ne of the immediate tasks I’ve taken on as General Manager is working out issues with our preferred share structure. The process has taken me down many different roads and provided opportunities for conversations with longtime members of our Co-op. In addition, I spent a number of hours creating a timeline of the history of our share structure since our inception. I did this by reading through every single newsletter we have in our archives (that would be every one since 1975), reviewing bylaws changes, board motions, and our permit filings. What I’ve learned is that our Co-op has been on the cutting edge from the start with innovative programs, diverse endeavors, and a wide range of dedicated,

passionate members and employees who have kept our Co-op going strong. I’m a firm believer in "everything happens for a reason". While I would have loved to meander my way through our newsletter archive at some point in my career, I don’t know that it would have reached the top of my list of priorities anytime soon and this project gave me a fast and furious education in North Coast Co-op 101. I’m hopeful that the preferred shares issues will be worked out in the next few months; in the meantime, this research project has given me the opportunity to gain a broad understanding of the rich history of our Co-op and to have a deeper appreciation for how we arrived here, 40 years in the making. We have a growing member base, we’re a top employer in our community, and our Co-op has come through some very difficult times, emerging stronger having done it together. It wasn’t always easy as we can be a vocal group, with lots of ideas about how things

should be done, but that’s democracy at its best and as we move into the next 40 years, we will continue to do our best to listen to our members and serve your needs. On that note, a recent decision to stop serving bacon on the breakfast bar definitely disappointed our bacon loving shoppers. Due to popular demand bacon will return at the breakfast bars in both locations. We appreciate that you take the time to inform us when we’re doing well and when something needs to change and we evaluate each instance and give it the attention it deserves. I’m happy to report that we’re not just bringing bacon back; we took the opportunity to look at our process and our quality and made the decision to improve both. We hope everyone will be happy with the changes and we thank you for your input. As we approach our 40th anniversary celebration in October, both stores are seeing solid sales growth over the previous year. In May, Arcata was up 5.4% and

ecently, we mailed a letter to members who were out of compliance with the North Coast Cooperative’s Articles of Incorporation and bylaws by not being a resident of California. We understand that to some it may feel like we’re deserting you, but please be assured we are not; we are required to comply with our bylaws and our securities permit. We appreciate your patronage and investments in the Co-op over the years. We also know some of you may want to keep in touch with the happenings of the Co-op so we have some convenient ways for you to do that (see below).

Now when you shop at the Co-op, you'll see how many of your dollars were spent on local purchases, which directly contribute to creating & sustaining jobs in our community. 9

July 2013

Eureka was up 8.7%. Our average basket size has been holding steady around $24 for Eureka and $26 for Arcata. We’re exceeding our budget for sales slightly and looking forward to another great year. The response to our new GMO policy has been positive and we’ve been working hard to get the Non-GMO Project labels on the shelf to help you identify those products that have been verified GMO-free. We’re not done yet, but there are definitely many more butterfly logos around the stores.

Look for the Non-GMO Project labels around our stores.

Please save the date of Saturday, October 19 to join us at our 40th Anniversary Celebration and Annual Membership Meeting. We have a fantastic party planned to thank each and every one of you for 40 incredible years. We hope you’ll join us (see p. 2 for more information)! Contact Kelli kellireese@northcoastco-op.com

If you find yourself as a resident of California in the future, we hope that you’ll consider rejoining the North Coast Co-op. Your membership number will not be recycled, so you’ll be able to request the same number when rejoining. If we have made a mistake and you do currently have a California address, please contact us immediately so we may update our records. If you have questions, contact Bella Waters, Membership Coordinator at (707) 826-8670 ext. 135 or bellawaters@northcoastco-op.com. She is available Monday 8:30-5pm and Tuesday through Thursday 8:30 to 3pm.

Stay in touch Join our email list

by sending an email to co-opnews@northcoastco-op.com

Read the Co-op News online at

www.northcoastco-op.com/stores.htm#News.

board business

From the Board of Directors Your Board Reviews the Bylaws... This is just one of the many ways in which members have a role to play in the running of the Co-op.

Melanie Cunningham

Board Vice President

think it’s safe to say that a discussion of the bylaws does not incite passion in our membership in the same way that GMO policy or increasing bike access does. The fact remains, however, that suc-

cessful bylaws are an essential part of smooth operations at the Co-op. Bylaws, after all, are the written rules that govern the internal affairs of an organization. Our current bylaws, approved in October of 2009, state that the Board shall review the bylaws each year to ensure that they conform to the California Consumer Cooperative Corporations Code, and that the Board shall conduct a full review of the bylaws every five years to ensure that the bylaws continue to meet the needs of the Co-op. For this reason, your Board, General Manager, key

staff members, and informed members of our community have joined forces since the start of the year to bring our 2009 edition of the bylaws into even greater compliance. Laws and regulations are constantly being revised and updated and our vigilance is required to ensure we keep up with the changes. The Bylaws Committee has met monthly since the start of the year and made some great progress. Committee members have essentially re-examined certain key portions with a fine-tooth comb, tightening up the language so that the bylaws ultimately

serve the Co-op and its members even better. We hope to have updated bylaws on the final version of the ballot in September, when the Board will be asking for your approval, as well as your vote in our board elections. As a cooperative, member-owners must ultimately approve any bylaws. This is just one of the many ways in which members have a role to play in the running of the Co-op. We hope that you will find our work is satisfactory. Contact the Board board@northcoastco-op.com

Stay Connected to Your Board

Strategic Planning Timeline March – Dec. 2012 Publicity for participation in Strategic Planning process (Co-op News & in-store)

Spring/Summer 2012 Member/Employee questions in monthly Co-op News

September 2012 Publish Strategic Planning timeline in Co-op News

October 2012 Co-op News articles highlighting accomplishments of the last/current Strategic Planning timeline (see Message from the Board)

October 21, 2012 Participatory discussion at Annual Membership Meeting

Oct./Nov./Dec. 2012 Explain and promote Strategic Planning process in Co-op News

Nov. 2012 /Dec. 2012/ Jan. 2013 Co-op News articles & interviews by/with members & employees who participated in the last Strategic Planning process

Dec. 2012 – Jan. 2013 Call to members & employees for Strategic Planning workshop in April

Jan. – Mar. 2013 Sources for member & employee input • Flip Charts in store • Member Forums • Employee Forums • Blog/Facebook

April 2013

here are three open seats this year: one open to employees and two seats open to the general membership. Intelligent, open-minded, creative, innovative, financially savvy, committed participants are needed to lend their voice and vision to our cooperative process. This is an exciting time for the Board to work with the General Manager and her team to implement the new Strategic Plan.

applications available at customer service and online at northcoastco-op.com Do you have questions for your future Board Candidates? Send your inquiries to bellawaters@northcoastco-op.com by August 10. Candidates will answer your questions during the Candidate Video Forum, which will be posted on our website on August 28.

Catch up on Board Business Find meeting agendas and minutes at www.northcoastco-op.com in Board/ Elections under the About Us tab or contact Bella Waters. Attend a Board Meeting July 25 from 6-8pm in 'The Kitchen' (Plaza Point building across the street from our Arcata location

Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013 Strategic Plan is written by General Manager

July 2013 1st draft of Strategic Plan presented to Board of Directors

August 2013 2nd draft of Strategic Plan presented to Board of Directors

September 2013

Check in with Our Membership Coordinator, Bella Waters (above) Contact Bella Waters via email at bellawaters@northcoastco-op.com or by phone (707) 826-8670 ext. 135

Strategic Plan adopted by Board of Directors

October 2013 The Strategic Plan will be available to view and discuss at Annual Membership Meeting / 40th Anniversary celebration

10 www.northcoastco-op.com 10

local produce calendar

July

Local & in Season

What's "growing on" for the month of July. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

FRUIT MELONS Ambrosia Annana Galia PEARS Asian Bartlett D’Anjou STONE FRUITS Peaches, Red Plums, Red Beauty

VEGETABLES ARTICHOKES Artichokes Baby Artichokes BEANS Fava Beans Green Beans BEETS Chioggia-Bunch Chioggia-Loose Gold-Bunch Gold-Loose Mangel Red-Bunch Red-Loose White – Loose BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco CABBAGES Green Green Savoy Napa Red CARROTS 2# Bag 5# Bag Carrots, Bunch Carrots, Bunch Rainbow Carrots, Loose

CAULIFLOWER Cheddar Purple White

Escarole Frisee Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red Radicchio

CORN White Yellow CUCUMBERS Lemon Pickling Slicing EGGPLANT Beatrice (RosaBianca) Calliope Chinese Globe Japanese Sicilian FENNEL Fennel HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling Lemon Balm Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon GREENS, BUNCH Arugula Broccoli Raab Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Collards, Red Dandelion Greens

GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix GREENS, PACKAGED (5 oz) Arugula Baby Lettuce Basil Salad Mache North Coast Mellow Mix Spinach Spinach Salad Spring Mix Sweet and Spicy Mix Watercress KOHLRABI Green Purple LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine

ONIONS Green Onions PEAS Snow Sugar Snap PEPPERS Bell, White RADISHES Easter Egg French Breakfast Pink Beauty Red RHUBARB Green Red SPINACH Bunch, Green Loose, Baby SPROUTS Pea Shoots Sunflower SUMMER SQUASH Crookneck Mixed, Specialty Sunburst Zucchini Zucchini, Gold TOMATILLOS Green Purple

MUSHROOMS Lion’s Mane Oyster Shiitake

TOMATOES Cherry, Black Cherry, Mixed Cherry, Red Cherry, Red Grape Cherry, Sungold Cherry, Yellow Pear Cherry, Yellow Pearl Mixed Heirloom Mixed Heirloom Mixed Heirloom Roma Slicing

OKRA Okra

WHEATGRASS Wheatgrass

The North Coast Co-op's Guide to Regional Food Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Willow Creek Farms (to the left), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

July 2013

Farmer Key Claudia’s Herbs , Orleans Distance to: A rcata Store 78 mi. Eureka Store 85 mi. Feral Family Farm , Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Honey Apple Farms, Arcata Distance to: A rcata Store 5 mi. Eureka Store 14 mi. Hunter Orchards, Grenada Distance to: A rcata Store 176 mi. Eureka Store 183 mi. Little River Farm , Bayside Distance to: A rcata Store 2 mi. Eureka Store 7 mi. Luna Farm, Willow Creek Distance to: A rcata Store 40 mi. Eureka Store 47 mi. Mycality Mushrooms, Fairhaven & Arcata Distance to: A rcata Store 3-8 mi. Eureka Store 5-11 mi. Neukom Family Farm, Willow Creek Distance to: A rcata Store 40 mi. Eureka Store 48 mi. Organic Matters Ranch, Freshwater Distance to: A rcata Store 9 mi. Eureka Store 7 mi. ierce Family Farm, Orleans P Distance to: A rcata Store 78 mi. Eureka Store 85 mi. Rain Frog Farm, Blue Lake Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Swallowdale Farm, Arcata Distance to: A rcata Store 9 mi. Eureka Store 16 mi. Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi. Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: A rcata Store 41 mi. Eureka Store 48 mi.

local & in season recipe By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Featuring Fennel from Pierce Family Farm and Peaches from Hunter Orchards

ennel has been a Mediterranean favorite since the time of the ancient Romans and has grown in California since the 1800s. In Humboldt County locally grown fennel is available in July.

make it local

A fennel plant looks like a flattened bunch of celery with a large, white, bulbous base and feathery green fronds (leaves). The raw bulb is crunchy and celery-like in texture, both bulb and fronds have a slightly sweet, licorice-like taste. Fennel can be eaten raw or cooked and is rich in vitamin A, calcium and potassium. To prepare fennel for use, rinse thoroughly and trim stalks to within ¾ to 1 inch of bulb; discard hard outside stalks and reserve fronds for seasoning and garnish. Cut away and discard bulb base. Cut bulb lengthwise into halves or quarters, cut into julienne strips or crosswise slices, or dice. Photos by Jeremy Smith-Danford

Directions:

Ingredients: •1 fennel bulb with stalks and fronds • 1 or 2 peaches (if small use 2)

• 1 lemon – zested and juice • 1 Tablespoon of the fronds, finely chopped

• ½ teaspoon extra virgin olive . oil

1. T ake the fennel bulb and slice off the root end and the top stalks (topped with feathery fronds). Cut the bulb in half lengthwise.

2. The core is generally rather tough, so cut that out from each half by making an inverted “V”. Using a sharp knife thinly cut lengthwise.

3. Toss the fennel slices with the lemon juice, zest, and a dash of salt. Leave the skin on the peach, halve it, remove the pit and cut the peach into thin wedges. You can leave the wedges whole or halve them.

4. Gently toss the peach wedges, extra virgin olive oil, and chopped fronds into the fennel and lemon juice mixture. Season with salt and pepper to taste.

• salt and pepper to taste *Flavor variations – fresh mint, basil or cilantro can be used in place of the chopped fennel fronds. Spice options – for a zippy twist, add coarsely ground yellow mustard seeds. For a slightly sweet note, add toasted, freshly ground coriander seeds.

Looking for another tried and true recipe?

See what our Cook & Save Club came up with this month!

www.northcoastco-op.com 12

Community Partners

community partners

The

Best Fed

Beef

Find it at the Co-op Loving hands Institute

State Licensed School for Holistic Massage Therapy Since 1989

Save the Date

Private Massage Practice, Open Daily 



www.lovinghandsinstitute.com

Eureka Car Stereo Car Audio • Mobile Video • Auto Security

est. 1973

Alpine • Focal • Pioneer JL Audio • Kicker Viper www.eurekacarstereo.com

15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

Saturday, October 19 from 5 to 10 pm

e’re hosting the Co-op’s 40th Anniversary Celebration and Annual Membership Meeting at the Arcata Com-

munity Center. Enjoy delicious organic food, local beer and wine, DJ dance party and more! We’ll have a kid’s activity room, photo blasts from the Co-op’s past, pin-a-leaf on the vision tree, special gifts for the first 40 members who attend, and nifty raffle prizes! Meet the newly elected Board of Director, our new General Manager and learn about our 5-year Strategic Plan for 2014-2018. This event is free, but only open to Co-op members. Coming from out of the area? We hope to see you! Make your travel plans now and let us know you’ll be attending. Contact Bella Waters at (707) 826-8670 ext. 135.

July 2013

food news

GMOs: Whoa! How to Keep Up with the Labeling Movement

here is too much happening in the world of GMO labeling for us to cover it all here-- that’s a good thing—so we invite you to check out these headlines and sign up to follow these stories online. The headlines give you a good impression of all of the activity around labeling GMOs, as well as other movements in proposed new GMO crops. We are very pleased to announce the new non-GMO policy for the National Cooperative Grocers Association’s (NCGA) New Item Program. Effective January 2014, any new items introduced through the NCGA New Item program that contains “high risk” or “monitored” crops, or ingredients made from them, will be required to be Non-GMO Project verified before they will consider them for their program. This means that the national specials (Co+op Deals) will now be in line with our own GMO policy. We are very excited about this shift in their purchasing decisions since it will help ensure that new products introduced in our store through the Co+op Deals program align with our own GMO policy, and it will certainly put

much more pressure on national companies to label GMOs. You can pick up a free copy of The Organic & Non-GMO Report wherever you find the Co-op News in stores. This publication has a long history of providing the most current research in organic farming studies and GMO activity.

• The Senate Appropriations Committee approved an agricultural spending bill, which included an amendment to require the labeling of genetically engineered salmon. Read the full article at www.agripulse.com/Senate-Appropriations-passedagriculture-funding-bill-6-20-2013.asp • The California Moms Across America Nor Cal group is marching to label GMOs in Ferndale’s 4th of July Celebration Parade at noon. Everyone is welcome to join. Check in at Arlington & 5th Streets at 11am, wearing red, white and blue. Visit www.momsacrossamerica.com to coordinate another march or to find updated information about marches in our area.

From the Co-op News Archive

Washington GMO Labeling Initiative Launches with Strong Support and Funding GMO Food Labeling Bills Introduced in New York, New Jersey GMO Fries? Idaho Company Seeks Potato Approval

FREE at the Co-op

Select Headlines from The Organic & Non-GMO Report:

permanent home, free of the concerns commonly associated with leased facilities. The 5,500 square feet of retail sales area will feature local produce attractively displayed in a spacious area at the front of the store. A full service meat department will emphasize fresh locally-raised Elderbrock beef, cut to customers’ specifications. A complete seafood selection will be available as well as an extensive variety of cheeses and deli items. Locally-produced specialties will be highlighted throughout the store. Bulk grains, nuts, seeds, flours and powders will be conveniently displayed in rear-loaded, gravity-fed dispensing bins to guarantee freshness and selection... Read the full article on our website: www.northcoastco-op.com

Nearly 2 Million People Tell FDA Not to Approve GMO Salmon USDA Opens Door to GMO Pineapple USDA to Expand Review of Controversial GMO Crops

Vermont’s GM Labeling Bill Wins House

EU Suspends Bee-Harming Pesticides; US Avoids Taking Action

Connecticut Senate Overwhelmingly Approves GMO Labeling Bill

Chipotle Sourcing Non-GMO Corn for Salsa, Lists GMO Ingredients

Carrageenan Linked to Bowel Disorders

Read the full issue on our website www.northcoastco-op.com

Excerpt from July 1988

Fortuna Co-op

orth Coast Co-op is pleased to announce that we will be opening our third retail outlet in October of this year! Located at the site of former Fortuna Market, on Main Street in Fortuna, this completely remodeled full line grocery store will serve the needs of South County residents like never before. Emphasizing a wholesome natural foods product line, the Fortuna Co-op will employ up to 30 local residents in positions throughout the store. Thanks to a loan from the National Cooperative Bank, the Co-op was able to purchase the land and building on Main Street, as well as finance remodeling and equipment acquisition necessary to adequately serve our customers. This arrangement gives the Fortuna Co-op a

Federal GMO Labeling Bill Attracts 37 Co-sponsors

More Breaking GMO-Related News

by Phil Ricord

Maine Labeling Bill Moves Forward

Brenda Harper Consumer Education Coordinator

arrageenan comes from seaweed and gets its name from a region of Ireland where it was originally harvested for use as an ingredient in Irish home cooking. In the last 50 years, however, the use of carrageenan in commercial food processing has become big business. Though carrageenan adds no nutritional value or flavor to food or beverages, it is used in a wide variety of applications (including organic products): as a substitute for fat; as a thickener for non-fat or low-fat foods or dairy replacements; to recreate a fatty “mouthfeel” in products such as soy or rice ice cream; as a stabilizer for beverages that separate, such as almond milk or in beverages that can be consumed without first shaking or

stirring; as a binder in meats, especially deli meat and prepared chicken; or to improve tenderness in pre-cooked poultry (injected as a brine). The Cornucopia Institute, a Wisconsin-based organic industry watchdog group recently released a report on carrageenan called “How a Natural Food Additive is Making Us Sick.” Research has linked the type of carrageenan used in food to gastrointestinal disease in laboratory animals, including ulcerative colitislike disease, intestinal lesions, and colon cancer. The safety of carrageenan is hotly debated, but so far, studies involving human subjects have not been conducted. Consumers and activists who are concerned about carrageenan are making an impact on their own by lobbying manufacturers directly to phase out the use of carrageenan. Some companies are removing carrageenan or looking at reformulating the products containing it. If you want carrageenan out of your food, let the companies know by contacting them directly. The Cornucopia Institute has a shopping guide to assist in purchasing products that do not contain carrageenan at www.cornucopia.org/ shopping-guide-to-avoiding-organicfoods-with-carrageenan.

Contact Brenda brendaharper@northcoastco-op.com

www.northcoastco-op.com 14

Do you have a passion for produce? Do you want to be on TV and radio? If you think you have what it takes to educate our community about making healthy food choices, fill out the form below by July 19. Have we got a summer job for you! Name:_____________________________ Age:__________________________ Parent/Guardian Name:_____________________________________________ Parent/Guardian Member #:________________________________________ Phone: __________________________________________________________ You and your parent/guardian will receive a call with further instructions. Depending on the number of Co-op Kids interested, we may or may not hold auditions. Co-op Kids and their parent/guardian must be available in August for production.

Return your form to Customer Service at either store by Friday, July 19 (before the stores close at 9pm).

Read the full policy in stores or on our website www.northcoastco-op.com

Board Activities

Co-op Sponsored Events

Election July 15 Deadline to apply for General Election

June 20 – July 20 Dell’Arte Mad River

seat. General Candidate Application Packets available at Customer Service in both stores and at www.northcoastco-op.com (see p. 10)

Board of Directors Meetings Co-op members invited to attend.

July 25 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location) Aug 22 | 6-8pm Co-op Community Kitchen, Eureka

store location

Sept 26 | 6-8pm The Kitchen (Plaza Point building,

across 8th Street from our Arcata store location)

Co-op Action Committee

Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Finance Committee Meets quarterly.

July 24 | 5:30pm Co-op Conference Room, upstairs in Arcata store location

Festival in Blue Lake Performances of theatre, music, comedy, storytelling, clown, puppetry from around the world and down the street. Find the full schedule of events and purchase tickets at www.dellarte.com.

July 13 - 20 Humboldt Folklife Festival

Spans one week with all venues in Blue Lake, save for a Friday night gig in Arcata and includes the free day-long finale on Saturday. For more info and to buy tickets check www.humboldtfolklife.org.

Aug 10 Woofstock Sequoia Humane Society’s largest annual fundraising event with local music, vendors, dog contests, kids activities and more. Plus 18th annual Mutt Strut. For more information see www.woofstock.org.

Deadlines

July 15 Member Surveys due (see p. 4) July 15 Candidate Applications, Statements and

Agreement due (see p. 10) July 19 Applications to be the next Co-op Kids star due (see ad above) July 31 40-for-40 Giveaway entries due (see p.2)

ELECTION TIMELINE July 15 Deadline to submit application packet for candidacy. August 12 Deadline to meet with Co-op videographer to film video statement. These will be posted to the Co-op’s website during the election. August 15 Candidate Forum, 7-8pm in Arcata. The event will be filmed for posting to our website. Please note: there will be an opportunity for members to submit questions before the forum—we want to hear your questions! Keep an eye out for instructions in future issues of the Co-op News. September 3-October 15 Candidate campaigning, if desired. September 3 – October 15 Election time, please vote! October 19 40th Anniversary Celebration and Annual Membership Meeting. Election results announced and new Board Members seated.